Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts

Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts
Photo by Scott Phillips

Ingredients

  • ½ cup extra-virgin olive oil
  • ¼ tsp. Worcestershire sauce
  • 1 lb. romaine hearts (about 2 medium), cored, washed, spun dry, and cut in 2-inch pieces
  • 2 cups thinly sliced leftover roast chicken
  • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
  • 2 tsp. Dijon mustard
  • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
  • + 10 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. mascarpone (or cream cheese)
    • ½ baguette, cut into eight ½-inch-thick slices on the extreme diagonal so they’re about 6 inches long
    • 1/8 tsp. crushed red pepper flakes
    • 1 lemon
    • Couple dashes of Tabasco
    • ¾ cup freshly grated Parmigiano-Reggiano
    • ¼ cup freshly grated Parmigiano-Reggiano
    • 1 tsp. chopped fresh thyme
    • 2 Tbs. extra-virgin olive oil

Finely grate about 1 Tbs. zest from the lemon. Squeeze the lemon to get 2 Tbs. juice. In a blender or mini chopper, purée (as much as possible) the lemon juice, Parmigiano, mascarpone, mustard, garlic, and Worcestershire sauce, scraping the sides as needed. While puréeing, drizzle in the oil, slo...

View full recipe at Fine Cooking

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